Imported from the web

Golden Tofu Noodle Bowl

Name: Golden Tofu Noodle Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: Salt and black pepper (For salting the noodle water, seasoning the tofu and noodles; use a big pinch of black pepper and additional salt to taste.); 8 oz Rice vermicelli noodles; 2 tbsp Extra-virgin olive oil (Plus 1 to 2 tablespoons for drizzling over the noodles and more as needed for cooking.); 1 tsp Ground turmeric (For coating the tofu.); 15 oz Extra-firm tofu (Drained and cut into 1-inch cubes.); 2 medium Carrots (About 5 ounces; coarsely grated.); 2 Persian cucumbers (Cut diagonally into ¼-inch slices; approximately 170 g edible portion.); 0.5 head Romaine lettuce (About 6 ounces; thinly sliced.); 0.333 cup Roasted peanuts (Roughly chopped.); 1 handful Fresh basil leaves (For serving; approximately 10 g.); 1 handful Fresh cilantro leaves (For serving; approximately 10 g.); 0.5 cup Lime juice (Juice from about 4 limes.); 5 tbsp Maple syrup or brown sugar (Use maple syrup or substitute brown sugar.); 2 tbsp Soy sauce or tamari (Use tamari for a gluten-free option.); 1 clove Garlic (Finely grated; approximately 3 g.); 1 Thai red chile (Finely chopped; approximately 5 g.); 1 tsp Salt (For the nước chấm sauce.)

Imported by Niki Su on SeeMeCook

A fresh Vietnamese-style rice noodle bowl inspired by bún chả, made with turmeric-coated golden tofu, crisp vegetables, herbs, and peanuts. A zesty vegan nước chấm-style sauce of lime, maple syrup, soy sauce, garlic, and chile is served on the side.

4 servings40 minSoutheast Asian

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Ingredients

Salt and black pepper (For salting the noodle water, seasoning the tofu and noodles; use a big pinch of black pepper and additional salt to taste.)
8 oz Rice vermicelli noodles
2 tbsp Extra-virgin olive oil (Plus 1 to 2 tablespoons for drizzling over the noodles and more as needed for cooking.)
1 tsp Ground turmeric (For coating the tofu.)
15 oz Extra-firm tofu (Drained and cut into 1-inch cubes.)
2 medium Carrots (About 5 ounces; coarsely grated.)
2 Persian cucumbers (Cut diagonally into ¼-inch slices; approximately 170 g edible portion.)
0.5 head Romaine lettuce (About 6 ounces; thinly sliced.)
0.333 cup Roasted peanuts (Roughly chopped.)
1 handful Fresh basil leaves (For serving; approximately 10 g.)
1 handful Fresh cilantro leaves (For serving; approximately 10 g.)
0.5 cup Lime juice (Juice from about 4 limes.)
5 tbsp Maple syrup or brown sugar (Use maple syrup or substitute brown sugar.)
2 tbsp Soy sauce or tamari (Use tamari for a gluten-free option.)
1 clove Garlic (Finely grated; approximately 3 g.)
1 Thai red chile (Finely chopped; approximately 5 g.)
1 tsp Salt (For the nước chấm sauce.)

Steps

1
Bring a large pot of salted water to a boil. Add the rice vermicelli noodles and cook according to the package instructions until tender, using a wooden chopstick or tongs to gently separate them. Drain, refresh under cold water, and drain again.
2
While the noodles cook, add the olive oil, turmeric, 1 teaspoon salt, and a big pinch of black pepper to a medium bowl. Stir until combined.
3
Add the drained tofu cubes to the seasoned oil and toss gently until evenly coated with the turmeric mixture.
4
Heat a medium skillet over medium-high heat for 1 to 2 minutes.
5
Add the tofu cubes to the hot skillet. Cook until golden all over, about 2 minutes per side. Depending on the size of the skillet, cook the tofu in batches.
6
Make the vegan nước chấm by placing the lime juice, maple syrup or brown sugar, soy sauce or tamari, grated garlic, chopped Thai chile, and 1 teaspoon salt in a bowl. Whisk until combined.
7
Drizzle 1 to 2 tablespoons of olive oil over the cooled noodles. Season with a pinch of salt and toss to loosen the noodles.
8
Divide the noodles among four wide bowls or rimmed dinner plates.
9
Nestle bundles of tofu, grated carrots, sliced cucumbers, and sliced lettuce on top of the noodles. Add small handfuls of chopped peanuts, basil, and cilantro.
10
Serve the nước chấm in a bowl on the side so each person can dress the noodle bowl to taste.

Notes

The source emphasizes not skimping on the herbs, which provide essential herbal aroma. Serve the sauce on the side for individual seasoning. The recipe does not specify a noodle cooking time; follow the package instructions.